I’ve been really craving potatoes today, especially a potato salad.
Curious as to what (during rationing in WW2) people slathered their spuds in, I delved into ‘Feeding the Nation’ by Marguerite Patten OBE. Heinz Salad Cream became a wartime favourite like any convenience food was often in limited supply so many of the ration book recipes called for making homemade dressings which tried to replicate salad cream or mayonnaise.
Quite frankly they were all quite bland but palatable nevertheless especially if a spoonful of salad cream was added to the mixture to give it a boost.
I used the below recipe for ‘Dutch Sauce’, I halved the quantities and still made enough sauce for a large potato salad for 3 or 4. I also added in a spoonful of salad cream afterwards and despite my best efforts at spicing it up in a way I thought might be authentic, it was still rather bland. The chopped spring onions, chopped chives sprinkled over the top and extra salt and pepper helped.
Boil lb. potatoes in their skins. Peel and cut into chunks (I left skins on). Add a little chopped onion (I used spring onion). While warm bind together with salad dressing. When cold, sprinkle with parsley (hate parsley so used chives from the garden instead).
Dutch Sauce (salad dressing – I halved these ingredients)
3 oz flour
1 pint of milk or fish stock (I used oat milk)
3 teaspoons dried mustard
1 egg (optional)
3 to 4 tablespoons of vinegar
salt and pepper
Blend the flour with a little of the milk or fish stock.
When smooth add the rest of the liquid and bring to the boil.
Cook for 2 or 3 minutes stirring all the time.
Mix the mustard, salt and pepper with the egg and add to the sauce.
Stir over a gentle heat but do not let the sauce boil again.
Add the vinegar. Stir well and serve (the egg in this recipe is optional)
You can use this sauce as mayonnaise if fish stock isn’t used.
I let the sauce cool down and the potatoes cool down so they were only slightly warm then mixed the potatoes with the sauce as well as the chopped spring onion and chopped chives over the top then refrigerated.
Mint is growing abundantly in a pot in my side garden.
I decided today I needed to put it to good use so found an old wartime recipe for ‘Green Mint Sauce’ from a book called ‘Good Eating – Suggestions for Wartime Recipes’. All recipes in the book have been submitted by Daily Telegraph readers during WW2.
I only wanted a small pot full so took the recipe below and quartered the ingredients which roughly came up as 100 g of chopped mint, 100 g of sugar and 200 ml or vinegar (I used 1/2 apple cider vinegar and 1/2 malt vinegar).
This returned a sweet, minty, sauce with a hint of apple. I’m using it sparingly on everything this afternoon and intend to use it later on my peas and roast potato at dinner time!
Green Mint Sauce
1/4 lb chopped mint (I used 100 g)
3/4 pt vinegar (I used 100 ml apple cider vinegar and 100 ml malt vinegar)
1/2 lb sugar (I used 100 g)
Boil vinegar and and pour it over the sugar in a saucepan and stir until dissolved
When cooled add chopped mint and stir
Add to clean jar, will keep in fridge for several months
A quick update…
I’m shrinking again…
It’s happening, 2-3 lbs every week. I’m eating lots of fruit and veg, pulses and beans like my Mum taught me too.
No significant cravings. I’ll take that. No changes needed…
After 30+ years of stripping back the outer leaves and removing the silks before cooking, I’ve found a way to cook corn without the mess and the frustration! Thought I’d share!
Thank you for all your comments and support yesterday. I’m feeling much more positive today and will continue to record my positive things by taking snap shots of my day, I find this helpful. I like to post these things on Instagram @fightingmyobesity
The positive things I worked on yesterday was my food (and successfully ate well and didn’t binge) and my financial planning.
If you are landing on my blog for the first time then I’m trying to overcome my obesity (at my heaviest I was 350 lbs and I’m now 299 lbs but managed to get down to about 225 lbs several years ago) and to pay off old debt and build a financial emergency fund. I live frugally (always have done) and my interest is life on the home front during WW2 rationing and I love re-creating recipes in my spare time. Finally at 52, as a single person, I’m trying to put everything right….